Comfort food at its best – a potato gratin always hits the mark, but when it’s combined with a superior cheese it’s joy on a plate!
With that mix of carbs and cheese, and an infused garlic cream, this is the perfect autumn or winter side. We reckon it’s a recipe you’ll be reaching for time and time again and it’s an easy one to double up if there’s lots of hungry mouths to feed.
But, don’t forget the gruyere in the recipe can easily be swapped for our Westminster Sharp English Cheddar!
Prep & Cook Time: 30 mins prep & 55 minutes cooking Skill level: Easy Serves: 4
- 6 large Russet potatoes
- 1 1/2 cups double cream
- 2 garlic cloves crushed
- 1 tablespoon fresh thyme – chopped finely
- 1 ½ teaspoon freshly ground black pepper
- 1 1/2 cups grated Westminster sharp cheddar cheese
- 3/4 cup finely grated parmesan cheese
- 2 tablespoons butter, cut into small pieces
Let's get cooking:
- Preheat oven to 400°F.
- Peel all the potatoes and then either using a mandolin, food processor or sharp knife, slice them into 1/8-inch thick rounds and place in bowl.
- In a new bowl, combine the cream, crushed garlic, chopped thyme and set aside.
- Retain a third of the gruyere cheese to use as the topping.
- Spray a 9-inch x 9-inch or equivalent baking tin with cooking spray and then layer the potato using a mix of both. Sprinkle with salt and pepper and a little gruyere cheese (making sure you keep enough cheese for all layers – approx. 4)
- Repeat until all the potato is used and the tin full.
- Pour the double cream over the mix and sprinkle the remaining cheese over the top and dot with butter.
- Cover the gratin tightly with foil and bake in the oven for 30 minutes. Then, remove the foil and bake for a further 25 minutes.
- Remove from oven and let it sit for a few minutes before serving.